How to Make Banana Heart Pork Lumpia

Almost any kind of meat and vegetable mixtures can be wrapped in a lumpia wrapper and deep-fried. Every kind of mixture may result in a unique delectable taste. Or, the cooking experiment may result in a failure or not so desirable outcome.

Tocino, longganisa, embutido, corned beef, etc.. can be tried for lumpia making.

This time, I used the same mixture for making – Banana Heart Pork Siomai. See the recipe for ingredients and mix preparation.

Procedure:
1) Place a small amount of mixture in a lumpia wrapper.  The size and thickness should be the same as the size of normal shanghai lumpia. Bigger sizes may result in a cooked wrapper but uncooked filling when deep fried.

wrapping banana heart lumpia 1

2) Fold the rear side of wrapper forward. Then fold the left and right sides toward the center. Roll it forward to make a cylindrical shape. Wet the wrapper end to make a seal.

banana heart lumpia 2 stage wrapping

banana heart lumpia final wrapping stage

The freshly made lumpia can be deep fried immediately or stored in freezer for later use.

Banana heart pork lumpia is so delectable.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Nilagang Gabi, Paayap and Kalamismis

I asked her what was the name of her new dish. She was unable to tell the name so I just called it “Nilagang Gabi, Paayap at Kalamismis”.

Ingredients:
1 retail bundle paayap
3 pieces medium gabi,  cubes
1 retail bundle sigarilyas/kalamismis
1 thumb sized ginger, sliced
salt and monosodium glutamate to taste.

gabi paayap kalamismis

Procedure:
1) Bring to boil three cups of water.
2) Add gabi and ginger and continue boiling for five minutes.
3) Add paayap and sigarilyas. Continue boiling for another five minutes.
4) Mix salt and monosodium glutamate to taste.

nilagang gabi paayap at kalamismis

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Eating a Raw Immature / Young Okra, Lady’s Finger

My wife is slicing okra to cook it as vegetable ingredients. Most people do the same thing for okra, cooking it first before eating. I love eating cook okra even if it has a slimy mouth feel. Even a plain boiled okra, rice and soy sauce is enough meal for me.

okra and kangkong

This friend of mind from Batangas Province has a different habit of eating okra. He eats raw immature okra about one to two inches long. I saw him picking young lady’s finger and directly putting it in his mouth. I asked him why was he eating an uncooked okra. The he replied that it can be eaten as is without cooking. I also tried what he was doing and the taste was great. Young okra was crunchy but other sensory properties are not different compared to cooked version. Fruit more than two inches long cannot be eaten raw because their skin is tougher.

Some provinces have delicacy that may not be acceptable to others. My aunt from Romblon told me that they eat immature guava, immature santol and shell of very young coconut. She also told me that cloves of garlic soaked in a mixture of soy sauce and vinegar is a good viand (ulam)

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Lugaw na Mais, White Corn Porridge

The usual main ingredient for making lugaw (rice porridge) is rice but this report from Jessica Soho can convince you to cook a different kind of lugaw recipe.

The couple Magdalena and Domingo in Ilagan, Isabela is cooking a different kind of lugaw, they are using matured white corn instead of glutenous rice. They discovered the recipe during time of calamity. They are also eating corn porridge when they are short of budget.

These are the methods for making lugaw na mais:

1. Pound mature corn kernel using lusong, a big wooden mortar and pestle.
2. Bring water to boil. Add ground corn and continue boiling until soft.
3. Add salt to taste.

I am sure that ingredients for arrozcaldo, goto and other kind of lugaw can be added to this recipe.

white corn

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Ginisang Sitao and Pork Meat, Sauteed

This is a low cost recipe because I am getting the sitao for free. My father is growing this vegetable. This is also low cost for you cause you can buy sitao for a very low price. The current price is 10 to 20 pesos per bundle of 100 pieces.

Ingredients:
20 pieces long sitao, cut one inch in length
1 medium onion, sliced
1 glove garlic, minced
1 thumb sized ginger, sliced
1/8 to 1/4 kilo pork meat, cubes, optional
soy sauce to taste

Procedure:

1. Saute onion, garlic and meat until the pork is golden brown.
2. Add sitao, ginger and small amount of water enough to cook the dish.
3. Mix soy sauce to taste.
4. The viand is done when the sitao is tender.
5. Serve.

ginisang-sitaw

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.